Makes 2 servings


2 6 oz cod fillets

16 spears asparagus

2 dashes salt & pepper

1 lemon, sliced

2 cup steamed rice

4 tbsp pesto


1. Preheat oven to 400F.

2. Place two pieces of parchment paper on a baking sheet.

3. In the middle of each paper divide the asparagus. Place a fillet on top of

the asparagus. Sprinkle with salt & pepper.

4. Divide the slices of lemon to cover each fillet. Fold the parchment paper

so it closes up around each fillet and makes a sealed package. You can

use a small bit of wet twine if you need to.

4. Bake for about 20 minutes. Open carefully as steam will escape. Cod is

done when it flakes easily with a fork.

5. Discard lemon and serve cod and asparagus on a cup of steamed white

rice and add a tablespoon of pesto onto each. Serve and Enjoy!

Per serving cod

Protein (g)40

Carbs (g)50

Fat (g)12

Calories 470


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